“Morning, Noon & Night”

A collection of over 40 of my favorite recipes packaged together in one easy downloadable free eBook. Enjoy x

Visually beautiful and easy to follow "Morning, Noon & Night" is a collection of over 40 of my favorite recipes brought to life through stunning photography and packaged together in one easy downloadable eBook.

Spelt Chocolate Fondant Cakes

March 25 2016

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Happy Easter friends! I thought it was only fitting to post a new ‘chocolatey’ recipe treat this week, in celebration of this special holiday weekend.

Today’s spelt chocolate fondant cake recipe is a little indulgent and calls for a good quality butter and dark chocolate. I have used a cultured butter (pepe saya) and organic dark chocolate. I’m also currently testing a dairy free coconut oil alternative and will update the recipe as soon as I’ve nailed it!

Baking times for these cakes may vary depending on your oven. Try checking the cakes after 10 minutes. If they still seem a little too wobbly or uncooked, place them back into the oven for a further 2-3 minutes. I had to test this a few times with my oven, and found the 10 minute mark at 220 degrees celsius provided the perfect ‘chocolatey’ lava consistency in the middle of the puddings (as pictured in the images above). If you do accidentally over-cook them (which I have done a few times), don’t worry, as they are still super delicious, just not as ‘gooey’ in the centre.

Enjoy the recipe (I know we have been), and let me know in the comments below if you have any questions.

For those of you celebrating Easter, have the most wonderful long weekend celebrating with family and friends. I’m just about to head off up the mountain for a beautiful long hearty Good Friday lunch with family and friends.